[:cs]<\/p>\r\n
Alternativn\u00ed pe\u010den\u00ed aneb jak z\u00edskat novou skupinu z\u00e1kazn\u00edk\u016f<\/p>\r\n
\u010c\u00e1st t\u0159et\u00ed – kdy\u017e ne cukr, tak co? Zn\u00e1m\u00e9 i m\u00e9n\u011b zn\u00e1m\u00e9 n\u00e1hra\u017eky pou\u017e\u00edvan\u00e9 v\u00a0cukr\u00e1\u0159sk\u00fdch v\u00fdrobc\u00edch.<\/p>\r\n
Cukr je z\u00e1kladem tradi\u010dn\u00edch kol\u00e1\u010d\u016f, dezert\u016f a v\u0161ech druh\u016f sladk\u00fdch produkt\u016f. Klasick\u00e9 cukrovinky jsou zalo\u017eeny p\u0159edev\u0161\u00edm na rafinovan\u00e9m b\u00edl\u00e9m cukru z\u00edskan\u00e9m z cukrov\u00e9 \u0159epy. Je to nejobl\u00edben\u011bj\u0161\u00ed forma cukru a z\u00e1rove\u0148 nejlevn\u011bj\u0161\u00ed.<\/p>\r\n
V posledn\u00edch letech se v\u0161ak pot\u0159eby z\u00e1kazn\u00edk\u016f za\u010daly m\u011bnit. V sou\u010dasn\u00e9 dob\u011b nar\u016fst\u00e1 po\u010det lid\u00ed, kte\u0159\u00ed se necht\u011bj\u00ed vzd\u00e1t sladkost\u00ed, ale o\u010dek\u00e1vaj\u00ed, \u017ee cukrovinky budou m\u00e9n\u011b kalorick\u00e9, s ni\u017e\u0161\u00edm glykemick\u00fdm indexem a suroviny, ze kter\u00fdch byly vyrobeny, budou m\u00e9n\u011b zpracov\u00e1ny. Aby byly spln\u011bny tyto pot\u0159eby, z\u00e1stupci potravin\u00e1\u0159sk\u00e9ho pr\u016fmyslu, v\u010detn\u011b v\u00fdrobc\u016f cukrovinek, hledaj\u00ed nejlep\u0161\u00ed n\u00e1hra\u017eky b\u00edl\u00e9ho rafinovan\u00e9ho cukru.<\/p>\r\n
Sladkost p\u0159\u00edmo z ovoce<\/p>\r\n
Jedn\u00edm z nejlep\u0161\u00edch zdroj\u016f sladk\u00e9 chuti je podle odborn\u00edk\u016f ovoce – \u010derstv\u00e9 i su\u0161en\u00e9. P\u0159irozen\u011b obsahuje gluk\u00f3zu a frukt\u00f3zu, tedy jednoduch\u00e9 cukry a z\u00e1rove\u0148 je cenn\u00fdm zdrojem mnoha d\u016fle\u017eit\u00fdch \u017eivin. M\u00e1 hodn\u011b vl\u00e1kniny, je tak\u00e9 bohat\u00e9 na vitam\u00edny a mikro – i makro prvky, jako jsou: drasl\u00edk, ho\u0159\u010d\u00edk, \u017eelezo, fosfor a v\u00e1pn\u00edk.<\/p>\r\n
Su\u0161en\u00e9 ovoce je vhodn\u00e9 k vytv\u00e1\u0159en\u00ed ovocn\u00fdch a o\u0159echov\u00fdch ty\u010dinek, korpus\u016f nebo pralinek. Fungovat tu budou jak datle, tak brusinky, meru\u0148ky a \u0161vestky. N\u011bkter\u00e9 v\u00fdrobky lze \u00fasp\u011b\u0161n\u011b osladit \u010derstv\u00fdm ovocem. Nejlep\u0161\u00ed jsou ban\u00e1ny, kter\u00e9 dodaj\u00ed sladkost a optim\u00e1ln\u00ed vlhkost produkt\u016fm jako jsou: brownies, mrkvov\u00e9 t\u011bsto, tvaro\u017en\u00edk, su\u0161enky nebo b\u00e1bovky. Budou tak\u00e9 dob\u0159e fungovat jako p\u0159\u00eddavek do p\u011bn, kr\u00e9m\u016f a pudink\u016f. Dodaj\u00ed jim sladkost a ovocnou v\u016fni a nav\u00edc je zahust\u00ed a dodaj\u00ed jim sametov\u011bj\u0161\u00ed strukturu. Pokud chcete, aby si ovoce zachovalo svou jasnou barvu, p\u0159idejte do rozma\u010dkan\u00fdch ban\u00e1n\u016f mal\u00e9 mno\u017estv\u00ed citronov\u00e9 \u0161\u0165\u00e1vy. D\u016fle\u017eit\u00e9 je, \u017ee pe\u010den\u00e9 ban\u00e1ny v receptech na dorty mohou d\u00edky sv\u00fdm pojiv\u00fdm vlastnostem nahradit nejen cukr, ale i vejce. Budou tedy dob\u0159e fungovat ve vegansk\u00e9m pe\u010den\u00ed. Zaj\u00edmavou alternativou cukru jsou tak\u00e9 100% ovocn\u00e9 d\u0159en\u011b. Krom\u011b sladkosti dodaj\u00ed pe\u010divu a dezert\u016fm charakteristickou ovocnou chu\u0165. Nejobl\u00edben\u011bj\u0161\u00ed je du\u017eina manga, kter\u00e1 je sladk\u00e1 i osv\u011b\u017euj\u00edc\u00ed.<\/p>\r\n
Recept na nepe\u010den\u00fd korpus<\/p>\r\n
Na 300 g jak\u00fdchkoli mlet\u00fdch o\u0159ech\u016f p\u0159idejte 100 g su\u0161en\u00e9ho ovoce a 5-15 g kokosov\u00e9ho oleje. Hmotu polo\u017ete na dno jak\u00e9koli formy a p\u0159ed nalit\u00edm dal\u0161\u00ed vrstvy\u00a0 ji ochla\u010fte. D\u00edky tomu nebude o\u0159echovo-ovocn\u00fd korpus absorbovat vlhkost z\u00a0dal\u0161\u00ed vrstvy .<\/p>\r\n
<\/p>\r\n
Sladk\u00e9 sirupy<\/p>\r\n
Dal\u0161\u00ed zaj\u00edmavou n\u00e1hra\u017ekou b\u00edl\u00e9ho cukru jsou rostlinn\u00e9 sirupy. Nejslad\u0161\u00ed a nejv\u0161estrann\u011bj\u0161\u00ed jsou sirupy z javoru a ag\u00e1ve. Obl\u00edben\u00fd je tak\u00e9 jable\u010dn\u00fd sirup, kter\u00fd m\u00e1 ale velmi charakteristickou pachu\u0165, p\u0159ipom\u00ednaj\u00edc\u00ed melasu. Sirupy krom\u011b v\u00fdjime\u010dn\u00e9 sladkosti dod\u00e1vaj\u00ed tak\u00e9 specifickou v\u016fni, charakteristickou pro suroviny, ze kter\u00fdch byly vyrobeny. Ag\u00e1vov\u00fd sirup je nejslad\u0161\u00ed, nejleh\u010d\u00ed a nejv\u0161estrann\u011bj\u0161\u00ed. Poch\u00e1z\u00ed z pou\u0161tn\u00ed odr\u016fdy kaktusu, ze kter\u00e9 je vyrobena tequila. Je vhodn\u00fd ke slazen\u00ed \u0161lehan\u00fdch kr\u00e9m\u016f, p\u011bn, tvaro\u017en\u00edku nebo vegansk\u00e9 verze medovn\u00edku. Ag\u00e1vov\u00fd sirup lze tak\u00e9 pou\u017e\u00edt k p\u0159\u00edprav\u011b zdrav\u011bj\u0161\u00ed verze \u010dokol\u00e1dovo-o\u0159echov\u00e9ho kr\u00e9mu.<\/p>\r\n
Jak p\u0159ipravit jednoduch\u00fd \u010dokol\u00e1dovo-o\u0159echov\u00fd kr\u00e9m s ag\u00e1vov\u00fdm sirupem? Prvn\u00ed verze: v mix\u00e9ru sm\u00edchejte pra\u017een\u00e9 l\u00edskov\u00e9 o\u0159echy, kakao, ag\u00e1vov\u00fd sirup s trochou kokosov\u00e9ho ml\u00e9ka. Hotov\u00fd kr\u00e9m m\u016f\u017eeme skladovat v lednici asi t\u00fdden. Druh\u00e1 verze: kombinujte avok\u00e1do, ag\u00e1vov\u00fd sirup a kakao. Kr\u00e9m na b\u00e1zi avok\u00e1da nen\u00ed p\u0159\u00edli\u0161 trvanliv\u00fd a m\u011bl by b\u00fdt spot\u0159ebov\u00e1n do 2 dn\u016f.<\/p>\r\n
Dal\u0161\u00edm obl\u00edben\u00fdm sirupem je javorov\u00fd sirup. Pou\u017e\u00edv\u00e1 se v\u0161ak m\u00e9n\u011b \u010dasto ne\u017e ag\u00e1ve, kv\u016fli vy\u0161\u0161\u00ed cen\u011b a tmav\u00e9 barv\u011b – nen\u00ed vhodn\u00fd pro sv\u011btl\u00e9 kr\u00e9my, nap\u0159. smetanov\u00e9 \u00a0nebo kokosov\u00e9. Obvykle se pou\u017e\u00edv\u00e1 k\u00a0fin\u00e1ln\u00ed \u00faprav\u011b cukr\u00e1\u0159sk\u00fdch v\u00fdrobk\u016f. \u00a0Skv\u011ble se hod\u00ed ke v\u0161em o\u0159echov\u00fdm kr\u00e9m\u016fm. Rostlinn\u00e9 sirupy funguj\u00ed nejl\u00e9pe v\u00a0nepe\u010den\u00fdch \u00a0dezertech. U pe\u010den\u00fdch v\u00fdrobk\u016f \u00a0je p\u0159id\u00e1vejte v mal\u00e9m mno\u017estv\u00ed, aby se nesp\u00e1lily.<\/p>\r\n
Sirupy nejsou jedinou tekutou n\u00e1hra\u017ekou cukru. Do t\u00e9to skupiny pat\u0159\u00ed i melasa. Je vyrobena z cukrov\u00e9 t\u0159tiny, karobu a dokonce i z \u010derven\u00e9 \u0159epy. V\u0161echny maj\u00ed v\u00fdraznou ho\u0159kosladkou chu\u0165. Hod\u00ed se k \u010dokol\u00e1dov\u00fdm dort\u016fm a dezert\u016fm s \u010dokol\u00e1dou. Melasa je m\u00e9n\u011b kalorick\u00e1 ne\u017e cukr, ale tak\u00e9 m\u00e9n\u011b sladk\u00e1. V\u00fdhodou melasy je obsah vitam\u00edn\u016f B, \u017eeleza, v\u00e1pn\u00edku, drasl\u00edku a zinku. Lze ji pou\u017e\u00edt ke slazen\u00ed pudinku, m\u00fcsli, granoly nebo polevy .<\/p>\r\n
<\/p>\r\n
Sypk\u00e9 n\u00e1hra\u017eky cukru<\/p>\r\n
B\u00edl\u00fd cukr je v receptech nej\u010dast\u011bji nahrazov\u00e1n jin\u00fdmi sypk\u00fdmi sladidly, jako jsou: xylitol, erythritol, kokosov\u00fd cukr, frukt\u00f3za nebo karob. A\u010dkoli maj\u00ed ni\u017e\u0161\u00ed obsah kalori\u00ed ne\u017e cukr, maj\u00ed sv\u00e1 omezen\u00ed a mus\u00edte v\u011bd\u011bt, kdy je pou\u017e\u00edt. Xylitol je p\u0159\u00edrodn\u00ed sladidlo. M\u00e1 sladkost podobnou cukru, ale na rozd\u00edl od n\u011bj se z\u00edsk\u00e1v\u00e1 z b\u0159ezov\u00e9ho k\u016fry nebo kuku\u0159i\u010dn\u00fdch plev. M\u00e1 n\u00edzk\u00fd glykemick\u00fd index a asi o 40% m\u00e9n\u011b kalori\u00ed ne\u017e cukr.<\/p>\r\n
Kokosov\u00fd cukr je odpa\u0159en\u00e1 \u0161\u0165\u00e1va z\u00edskan\u00e1 z kokosov\u00e9 palmy. M\u00e1 lehkou kokosovou a karamelovou p\u0159\u00edchu\u0165. Proces \u00fapravy mu d\u00e1v\u00e1 charakteristickou hn\u011bdou barvu.<\/p>\r\n
Kokosov\u00fd cukr vypad\u00e1 a chutn\u00e1 podobn\u011b jako t\u0159tinov\u00fd cukr. P\u0159i p\u0159\u00edprav\u011b pi\u0161kot\u016f nebo k\u0159ehk\u00e9ho t\u011bsta stoj\u00ed za to s\u00e1hnout po xylitolu nebo kokosov\u00e9m cukru, kter\u00fdm v pom\u011bru 1: 1 nahrad\u00edte cukr (b\u00edl\u00fd nebo hn\u011bd\u00fd). V p\u0159\u00edpad\u011b kynut\u00fdch kol\u00e1\u010d\u016f nebo koblih v\u0161ak xylitol nebude fungovat. Kvasinky se tak rychle nerozmno\u017euj\u00ed a proces fermentace prob\u00edh\u00e1 jin\u00fdm zp\u016fsobem. K oslazen\u00ed kynut\u00e9ho t\u011bsta v\u0161ak m\u016f\u017eeme pou\u017e\u00edt kokosov\u00fd cukr s tmavou barvou a p\u0159\u00edjemnou karamelovou chut\u00ed, podobn\u00fd t\u0159tinov\u00e9mu cukru. Z xylitolu naopak m\u016f\u017eeme z\u00edskat pudrov\u00fd cukr. Sta\u010d\u00ed jej rozdrtit na prach. Kdy\u017e s\u00e1hnete po sypk\u00fdch n\u00e1hra\u017ek\u00e1ch cukru, zejm\u00e9na po xylitolu, mus\u00edte si uv\u011bdomit, \u017ee se nesm\u00ed pou\u017e\u00edvat bez omezen\u00ed. U xylitolu by denn\u00ed d\u00e1vka nem\u011bla p\u0159ekro\u010dit 40 g. Rovn\u011b\u017e se nedoporu\u010duje u\u017e\u00edvat ka\u017ed\u00fd den. Tato l\u00e1tka m\u016f\u017ee m\u00edt nav\u00edc proj\u00edmav\u00fd \u00fa\u010dinek.<\/p>\r\n
Dal\u0161\u00ed volnou n\u00e1hra\u017ekou b\u00edl\u00e9ho cukru je erythritol (E968). Pat\u0159\u00ed do stejn\u00e9 skupiny organick\u00fdch slou\u010denin jako xylitol a z\u00edsk\u00e1v\u00e1 se \u0159\u00edzen\u00fdm procesem fermentace gluk\u00f3zy kvasinkami. Erythritol nen\u00ed metabolizov\u00e1n lidsk\u00fdm tr\u00e1vic\u00edm syst\u00e9mem. 90%\u00a0 vylou\u010d\u00edme mo\u010d\u00ed. Nezp\u016fsobuje zubn\u00ed kaz, nezvy\u0161uje hladinu inzul\u00ednu v krvi a je n\u00edzkokalorick\u00fd.10 g t\u00e9to l\u00e1tky m\u00e1 pouze 2\u20133 kalorie. Je v\u0161ak m\u00e9n\u011b sladk\u00fd ne\u017e b\u00edl\u00fd cukr. P\u0159i pe\u010den\u00ed na to mus\u00edte pamatovat a zv\u00fd\u0161it mno\u017estv\u00ed erythritolu asi o 25% v pom\u011bru k mno\u017estv\u00ed b\u00edl\u00e9ho cukru.<\/p>\r\n
Za pozornost stoj\u00ed tak\u00e9 sladk\u00fd karob, vyroben\u00fd z\u00a0rozemlet\u00fdch su\u0161en\u00fdch lusk\u016f rohovn\u00edku obecn\u00e9ho. Jedn\u00e1 se o velmi univerz\u00e1ln\u00ed produkt. Je vhodn\u00fd ke slazen\u00ed pe\u010den\u00fdch i nepe\u010den\u00fdch v\u00fdrobk\u016f. Lze jej tak\u00e9 p\u0159idat do n\u00e1poj\u016f, koktejl\u016f a kr\u00e9m\u016f. M\u00e1 chu\u0165 podobnou melase a je o n\u011bco m\u00e9n\u011b sladk\u00fd ne\u017e b\u00edl\u00fd cukr. Kdy\u017e ho pou\u017e\u00edv\u00e1me v receptech jako n\u00e1hradu cukru, m\u011bli bychom ho p\u0159idat asi o 10\u201320% v\u00edce. Karob je nejen sladidlo, ale tak\u00e9 zdroj vl\u00e1kniny, v\u00e1pn\u00edku a antioxidant\u016f.<\/p>\r\n
Pou\u017e\u00edv\u00e1n\u00ed n\u00e1hra\u017eek b\u00edl\u00e9ho cukru nen\u00ed jen zp\u016fsob, jak sn\u00ed\u017eit energetickou hodnotu peka\u0159sk\u00fdch a cukr\u00e1\u0159sk\u00fdch v\u00fdrobk\u016f\u00a0 \u010di sn\u00ed\u017eit jejich glykemick\u00fd index, ale tak\u00e9 skv\u011bl\u00fd n\u00e1pad pro zpest\u0159en\u00ed nab\u00eddky, d\u00edky kter\u00e9mu oslov\u00edte \u0161ir\u0161\u00ed skupinu z\u00e1kazn\u00edk\u016f.<\/p>\r\n
<\/p>","protected":false},"excerpt":{"rendered":"
[:cs] Alternativn\u00ed pe\u010den\u00ed aneb jak z\u00edskat novou skupinu z\u00e1kazn\u00edk\u016f \u010c\u00e1st t\u0159et\u00ed – kdy\u017e ne cukr, tak co? Zn\u00e1m\u00e9 i m\u00e9n\u011b […]<\/p>\n","protected":false},"author":5,"featured_media":12086,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[353],"tags":[],"class_list":["post-12082","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12082","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/comments?post=12082"}],"version-history":[{"count":2,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12082\/revisions"}],"predecessor-version":[{"id":13291,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12082\/revisions\/13291"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media\/12086"}],"wp:attachment":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media?parent=12082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/categories?post=12082"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/tags?post=12082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}